1/2 cup (125 mL) sugar (divided)
1/4 cup (50 mL) warm water (110°-115°F)
2+1/4 tsp (or 1 pkg / 12 mL) Active Dry Yeast
3/4 cup (175 mL) butter, softened
4 large eggs
3/4 cup (175 mL) milk
1 TBSP (15 mL) grated orange zest
1 tsp (5 mL) salt
3/4 tsp (3 mL) ground cardamom
4 cups (1 L) Bread flour

1 cup (250 mL) chopped dried apricots
1 cup (250 mL) chopped toasted almonds

Orange Glaze:
1 cup (250 mL) icing sugar
2 TBSP (25 mL) frozen orange juice concentrate, thawed

1. Generously butter a 10-inch kugelhopf mold or 10-inch tube pan; set aside.

2. In small bowl, dissolve 1 tsp sugar in warm (110-115°F) water. Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy.

3. In large bowl, using electric mixer, beat together butter and remaining sugar until light and fluffy. Beat in eggs, one at a time.

On low speed, beat in yeast mixture, milk, orange zest, salt and cardamom. On medium speed, beat in 2 cups of flour for 5 minutes. With wooden spoon, stir in apricots, almonds, and enough of the remaining flour to make slightly stiff dough. Turn dough into prepared pan. Cover with plastic wrap or wax paper. Place in warm draft-free place to rise for 1½ hours or until doubled in bulk.

4. Remove plastic wrap. Bake in centre of 375°F oven for 45-60 minutes or until inserted toothpick comes out clean. Remove from oven and let stand for 3 minutes in pan. Invert onto cooling rack which has been set over a baking sheet.

5. Glaze: In small bowl, beat together icing sugar and orange juice concentrate until smooth. Drizzle over top of warm kugelhopf.

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.